| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 12 servings |
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons seasoned salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon cayenne
- 12 boneless breakfast-style pork chops
- 1/2 cup vegetable oil
- 3 tablespoons salted butter
- 12 slider buns
- 1 1/2 cups mayonnaise
- 3/4 cup jarred sliced hot cherry peppers, drained and diced
- Juice of 1 lemon
- Kosher salt and freshly ground black pepper
- 12 slices pepper jack cheese
- 1 head green leaf lettuce, leaves separated
- 3 fresh tomatoes, sliced
- Spicy pickles, store-bought or homemade, recipe follows
- 1 1/2 cups rice wine vinegar
- 1/2 cup honey
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon mustard seeds
- 1 tablespoon minced fresh dill
- 1 English cucumber, thinly sliced into rounds
- 1/2 small red onion, thinly sliced
Instructions
- For the pork chops: Heat a large cast-iron skillet over medium-high heat.
- In a baking dish, mix together the flour, seasoned salt, pepper and cayenne. Dredge both sides of the pork chops in the flour mixture, shaking off any excess, and set aside on a plate.
- Add the vegetable oil and 2 tablespoons of the butter to the skillet and heat until the butter is melted. Working in 2 batches, sear the pork chops on both sides until golden brown and cooked through, 2 minutes per side. Remove to a paper towel-lined baking sheet.
- In a separate pan and working in batches, add the remaining 1 tablespoon butter and toast the cut side of the buns until golden, 1 to 2 minutes. Re-assemble the buns and set aside.
- For the cherry pepper mayonnaise: Mix together the mayonnaise, diced peppers, lemon juice and some salt and pepper in a medium bowl until well combined.
- For the sandwiches: Smear the cherry pepper mayonnaise onto each bottom bun, top with a pork chop, cheese, lettuce, tomato, pickles, more mayonnaise spread and the top bun.
- Serve hot or wrap in sandwich wrap/foil for transport.
- To a small saucepan, add the rice wine vinegar, honey, crushed red pepper flakes, mustard seeds, dill and 1/2 cup of water. Bring to a boil, then remove from the heat.
- Toss together the cucumber and red onion slices and transfer them to a wide-mouth quart-size mason jar. Carefully pour over the warm vinegar mixture. Cover and refrigerate for at least 12 hours and up to 7 days.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 1052 |
| Total Fat | 63 g |
| Saturated Fat | 18 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 3 g |
| Sugar | 16 g |
| Protein | 57 g |
| Cholesterol | 181 mg |
| Sodium | 1080 mg |
Reviews
Great quick recipe for a weeknight dinner for 2. Really tasty and I LOVE LOVE LOVE that cherry pepper mayo!!
This is a really easy to follow quick recipe! For us we added kimchi, I know it’s not for everyone but if you like it, and wow it tasted amazing!,!,!
So delicious!! So much flavor. I didn’t make the pickles because I make picked jalapeños and red onions so I used that instead. And it’s an easy recipes to just make plain pork sandwiches for the picky eaters in the house 🙂
Great
where do you find the hot cherry peppers at….I have already tried 10 stores and nobody knows what they are…I live in west georgia
I made the pickles, I made the cherry mayo, I made my grilled bread and fried my pork chop. SO GOOD! I felt I was one of the cowboys eating off the back of Ree’s truck. I will make this again!